New York Cheesecake

  1 reviews
  • 45 min prep time
  • 15 hr 0 min total time
  • 14 ingredients
  • 16 servings



cup all-purpose flour*
cup butter or margarine, softened
cup sugar
large egg yolk


packages (8 oz each) cream cheese, softened
1 3/4
cups sugar
tablespoons all-purpose flour*
tablespoon grated orange peel, if desired
tablespoon grated lemon peel, if desired
teaspoon salt
large eggs
large egg yolks
cup whipping (heavy) cream
cup slivered almonds, toasted, or fresh fruit, if desired


  1. 1 Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
  2. 2 Heat oven to 475°F.
  3. 3 In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup of the whipping cream on low speed until well blended. Pour into crust.
  4. 4 Bake 15 minutes.
  5. 5 Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
  6. 6 Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  7. 7 Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.




Nutrition Information

Recipe Step Photos

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